Delicious, Quick and Easy Dinner Meals in 30 Minutes or Less (5 page)

This colorful combination is a unique blend of flavors. Pair with a fresh green salad, brocolli and French bread to make a complete meal.

Ingredients:

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1 pound cooked pasta

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six tomatoes diced and peeled

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one package of brie

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a quarter cup of olive oil

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10 basil leaves, thinly sliced

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three minced garlic cloves

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half a teaspoon dried oregano

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salt and pepper

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1 tablespoon balsamic vinegar

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Garnish with fresh, chopped basil

Combine tomatoes, cheese, olive oil, half the basil, garlic, oregano, salt, pepper and vinegar and a large bowl. Combine well and top with hot pasta, stir again and combine till all is covered with sauce. Garnish with extra basil & Parmesan cheese. Serves 4. Pair with a fresh green salad, brocolli and French bread to make a complete meal.

 Cumin offers spice without the heat of pepper. Enjoy with a salad and baked potato.

Ingredients

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2 pounds boneless beef top sirloin

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2 teaspoons brown sugar

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2 teaspoons paprika

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1 teaspoon garlic pepper blend seasoning

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1 teaspoon ground cumin

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1 teaspoon ground oregano

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half a teaspoon onion salt

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a quarter teaspoon ground thyme

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one large onion , sliced to a half-inch thickness

Blend all ingredients except the steaks into small bowl to create marinade. Cut narrow diagonals on both directions and each side of the meat.  Evenly rub with the seasoning on both sides, cover and set aside. Heat the grill to medium heat. If desired, rub onion slices with olive oil. Add steak and onion together on the grill from 5 to 8 minutes each side. Let meat stand 3 to 5 minutes prior to serving to keep juices from pooling out at first, and cut steak before serving. Serve with grilled onion.

This recipe will be made in a hurry and cleaned up just as fast. Pair with steamed spinach for a light delight.

Ingredients:

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3 pounds chicken pieces

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Coarsely ground salt and pepper, to taste (start with just a dash, more can always be added)

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2 tablespoons Extra Virgin Olive Oil

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8 sliced cloves of garlic

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2 c. water

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1 pound red potatoes

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1 tablespoon tarragon

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2 tablespoons of tomato paste

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1 thinly sliced red onion

First, heat your oven to 450° F. Next, add chicken, salt, pepper and oil to a heated pot. Heat  12 inch oven-safe skillet to medium high, add in oil.  Brown pieces of chicken, with skin toward pan, until it begins to take on a caramel color, roughly five minutes. Turn pieces of chicken, moving to one side of the skillet. Then add the garlic &onion to pot, stir till to a golden brown. Next, incorporate remaining ingredients, next pour water in and stir. Place lid on and let it boil slowly, then adding tarragon. Once again bring to a rolling boil, at that point bring up the heat to a high simmer. Cook till the potatoes feel fork-tender and your poultry is thoroughly cooked (reaches 165 degrees internal temperature), for about 25-30 minutes. Serve immediately. Clean up will be a breeze with this easy, delicious meal.

Tip: This can be made to be even more budget-friendly using a whole chicken which is cut into pieces. The oil can be substituted for canola, a less expensive item, that can be easily substituted into other recipes too.

Alaskan Crab Legs Infused with Lemongrass

The sweet flavor of crab legs with butter and lemon are a tremendously great treat. Pair with a baked potato and fresh asparagus.

Ingredients

1 to 2 gallons water
2 bruised lemongrass stalks
4 smashed garlic cloves
4 oz. smashed ginger
2 Tablespoons kosher salt
4 pounds Crab legs, thawed

Optional: melted butter and lemon wedges

Combine first five ingredients, bring to a rolling boil; turn down heat,  simmer for five minutes.  Prior to adding crab, rinse with cool water.  Add crab; under a low boil with medium high heat, three to four min. for thawed crab, until heated thoroughly. Check by cutting into one of them, making sure the center meat is heated. Extract crab, drain liquid before serving.

Tip: If you have frozen crab, just thaw overnight in the refrigerator and they will be ready for dinner the next day, easier to work with and taking less time to cook. Also, a sharp pair of metal scissors will make it easier to dive into this delicious treat. Pair with a salad for a

Optional: Make it complete with melted butter and lemon wedges.

The sweet and sour flavors in this dish work very well together. Pair this with rice, and a fresh salad.

Ingredients:

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five chicken breast halves boned, skinned, and cut quarter inch pieces

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a quarter cup of all-purpose flour

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salt and ground black pepper

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half a cup peanut oil

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quarter cup sugar